CULINARY DELICIOUS MEMORIES SOUVENIRS OF YOUR TRAVELS BY JANICE TOBER
IT’S ALWAYS A SAD DAY WHEN YOUR VACATION ENDS, BUT ONE OF THE BEST WAYS TO KEEP THE MEMORIES ALIVE IS THROUGH YOUR TASTE BUDS. HERE ARE A FEW TREATS TO TAKE HOME WITH YOU TO REMIND YOU OF THE TROPICAL BEACHES, EXOTIC LOCALES AND DINING SPOTS YOU VISITED.
ALASKA If you’re a pickle lover, try kelp pickles, a product produced in Juneau that takes fermented food to the next level of brininess. They are made from wild bull kelp pulled in from Alaska’s cold, clear ocean waters. Referred to by food fans as ‘the next kale,’ seaweed is full of vitamins, minerals, fiber and iodine, and the mammoth bull kelp — which can grow up to 80 feet long — is full of all that good stuff. Juneau’s Barnacle Foods cuts the kelp into strips and pickles them. They offer three versions dill, spicy dill, and sweet & tangy to suit a variety of tastes.
HAWAII Banana bread is one of those foods pretty much everyone likes. When it’s made well, it’s a balance of warm spices, sweet and tropical banana flavors. Maui could likely claim the award for world’s best banana bread. Why? It’s made by local mom-andpop shops that have picked bananas fresh from their backyards. Some bakers add macadamia nuts, coconut, or pineapple, but the original loaf with large banana chunks is still considered the best. You’ll find it at the Upcountry Farmers Market and food stands along the Hana Highway, including local faves – Wailele Twin Falls farm stand and Aunty Sandy’s.
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